Boozy Whiskey Apple Crisp Recipe
Shaziya
This Boozy Whiskey Apple Crisp is the ultimate comfort dessert with a grown-up twist. Juicy, cinnamon-spiced apples mingle with a hint of smooth whiskey, creating a warm, indulgent filling.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 minute min
For the Apple Whiskey Filling
- 2 lbs Granny Smith apples (about 5 medium apples)
- ½ cup dark brown sugar
- 2 tablespoons all purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons O’Driscolls Irish Whiskey
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Crisp Topping
- ⅔ cup dark brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons butter, cold and diced
- ⅔ cup old fashioned rolled oats
- 1 tablespoon O’Driscolls Irish Whiskey
Preheat the oven to 350°F (180°C) and set aside a 9-inch (23cm) baking dish.
Peel, core and slice the apples ¼-inch (6mm) thick and toss in a medium bowl with the brown sugar, flour, cinnamon, whiskey, lemon juice, vanilla extract, and salt until evenly coated. Transfer to the prepared baking dish.
In the same bowl you use for the apples, make the crisp topping: Toss together the brown sugar, flour, cinnamon, and salt.
Cut the butter in with a pastry blender or rub in using your fingers until the mixture resembles coarse breadcrumbs. Lastly, mix in the oats and whiskey.
Top the apples with the crisp topping and bake for about 45 minutes, until the topping is golden brown and the apples are tender and bubbling.
Let cool for 20 minutes before serving with vanilla ice cream.
This is best the day it is made but store any leftovers loosely covered in the refrigerator for up to 2 days. Reheat in a 350°F (180°C) oven for 10 minutes.
Keyword apple, boozy, crisp, dessert, whiskey